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As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix", a "mixto," a "Cuban pressed sandwich," or a "Cubano"[6]) is murky and somewhat intriguing.[7][8] In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. Because of this constant and largely undocumented movement of people and culture and ideas, it is impossible to say exactly when or where the Cuban sandwich originated.[2]

It is believed by some that the sandwich was a common lunch food for workers in both the cigar factories and sugar mills of Cuba (especially in big cities such as Havana or Santiago de Cuba) and the cigar factories of Key West by the 1860s.[1] Historian Loy Glenn Westfall states that the sandwich was "born in Cuba and educated in Key West."[1]

The cigar industry in Florida shifted to Tampa in the 1880s and the sandwich quickly appeared in workers' cafés in Ybor City and (later) West Tampa, leading other historians to theorize that the sandwich as now constituted first appeared there[9][10][11][12] Historian Andrew Huse states that "the old 'mixtos' coalesced into something more distinct – the Cuban sandwiches we know and love – an original Tampa creation."[2]

Cuban sandwiches ready to be pressed in a busy cafe in Ybor City, Tampa

While there is some debate as to the contents of a "true" Cuban sandwich, most are generally agreed upon. The traditional Cuban sandwich starts with Cuban bread. The loaf is sliced into lengths of 8–12 inches (20–30 cm), lightly buttered or brushed with olive oil on the crust, and cut in half horizontally. A coat of yellow mustard is spread on the bread. Then sliced roastpork, glazed ham, Swiss cheese, and thinly-sliced dill pickles are added in layers. Sometimes the pork is marinated in mojo and slow roasted.[7]

When assembled, the sandwich can be toasted in a sandwich press called a plancha, which is similar to a panini press but without grooved surfaces.[6] The plancha both heats and compresses the sandwich, which remains in the press until the bread surface is slightly crispy and the cheese is melted.[15] It is usually cut into diagonal halves before serving.

A very similar and popular sandwich is the medianoche or "midnight" sandwich, so named because of the sandwich's popularity as a staple served in Havana's night clubs right around or after midnight. It contains the same ingredients as a Cuban sandwich but is smaller and is made on soft bread made from a sweet yellow egg dough, similar to challah.[18]

The Mexican sandwich-like torta has a variation called "torta cubana" (Cuban torta), which includes a collection of different meats, usually all the ones available at the place where the torta is prepared.